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10A1. Weissbier

192 calories 20.2 g 12 oz
Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created Wednesday August 23rd 2017
Amount Fermentable Cost PPG °L Bill %
6 lb German - Wheat Malt6 lb Wheat Malt 37 2 53%
5 lb German - Pilsner5 lb Pilsner 38 1.6 44.1%
0.33 lb German - Melanoidin0.33 lb Melanoidin 37 25 2.9%
11.33 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 11.36 75%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 3 min 0.47 25%
1 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
5.63 gal Conversion Rest w/165F Strike Water Infusion 153 °F 45 min
Single Decoction Decoction 160 °F 15 min
Decoction Boil Decoction 212 °F 30 min
Mash Out Temperature 170 °F 15 min
3.73 gal Batch Sparge Sparge 170 °F 30 min
Starting Mash Thickness: 2.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 g Irish Moss Fining Boil 15 days
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Magnesium Chloride Water Agt Mash 1 hr.
36.84 ml Phosphoric acid Water Agt Mash 1 hr.
6.02 g Phosphoric acid Water Agt Sparge 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
White Labs - Hefeweizen Ale Yeast WLP300
1 Each
Attenuation (avg):
Optimum Temp:
68 - 72 °F
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 297 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3 Volumes
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Rice Hulls:
1lb for every 5lbs of malt to help with heat distribution.

Wheat Malt:
Ferulic Acid Rest (113F 10min).

Pilsner Malt:
Protein rest (122-131F 15 min).

Pitch at 54◦F and warm up to 64◦F to impart clove and banana flavors. Warmer than that and bubblegum flavors begin to dominate.

Hefe yeast does not store well and should be consumed within 2 weeks. Consider filtering out the hefe yeast and adding a lager yeast to extend the shelf life. Servers in Europe often roll the bottle rouse yeast before they open.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.

Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and prominent. The hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Optional, but acceptable, aromatics can include a light to moderate vanilla character, and/or a faint bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.

Pale straw to gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable.

Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly grainy-sweet malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. Well-rounded, flavorful palate with a relatively dry finish. The perception of sweetness is more due to the absence of hop bitterness than actual residual sweetness; a sweet or heavy finish would significantly impair drinkability.

Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high carbonation. Always effervescent.

These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version mit hefe is served with suspended yeast; the krystal version is filtered for excellent clarity. The character of a krystal weizen is generally fruitier and less phenolic than that of the weissbier mit hefe. May be known as hefeweizen, particularly in the United States.

History: While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began production. However, pale weissbier only became popular since the 1960s. It is quite popular today, particularly in southern Germany.

Characteristic Ingredients:
By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don’t follow this practice. Weizen ale yeast produces the typical spicy and fruity character, although high fermentation temperatures can affect the balance and produce off-flavors.

Vital Statistics:
OG: 1.044 – 1.052
FG: 1.010 – 1.014
ABV: 4.3 – 5.6%
IBUs: 8 – 15
SRM: 2 – 6

Commercial Examples:
Ayinger Bräu Weisse, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier

standard-strength, pale-color, top-fermented, central-Europe, traditional-style, wheat-beer-family, malty

Last Updated and Sharing
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  • Last Updated: 2020-01-16 21:42 UTC
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